Instructions:
In a large skillet, heat a drizzle of olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side or until they turn pink and opaque. Remove from heat and let them cool.
In a mixing bowl, combine the diced avocado, cherry tomatoes, red onion, and chopped cilantro.
In a small bowl, whisk together the lime juice, extra-virgin olive oil, salt, and pepper to make the dressing.
I’ve tried this recipe multiple times and can never get enough of the sauce
This recipe’s got my husband coming back for more, no fail.
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I knew I had to try this Amish recipe as soon as I saw it. It was scrumptious and lived up to the hype!
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